摘要
通过复凝聚法和分子包埋法对山核桃油微胶囊的制备进行了研究。在复凝聚法中,最佳条件是:海藻酸钠质量分数为2.5%,壳聚糖质量分数为2.0%,氯化钙质量分数为3.0%,壁材:心材比例为1:2,pH为5.0。在此条件下微胶囊的包埋率为97.74%。在分子包埋法中,最佳条件是:超声时间20min,壁材与心材比例为1:8,超声温度为40℃,超声功率为320W。在此条件下微胶囊的效率为66.01%。
Based on the complex molecular embedding condensed and preparation methods of walnut oil microcapsules,walnut oil microcapsule preparation were studied.In the complex coacervation method,optimum conditions were：2.5% sodium alginate concentration,chitosan concentration was 2.0%,3.0% calcium chloride concentration,the wall material：core material ratio was 1：2,pH5.0,thus the encapsulation efficiency of microcapsule was up to 97.74%.Molecules embedding method,optimal conditions：ultrasound time for 20 minutes,the wall material and heartwood ratio 1：8,ultrasonic temperature was 40℃,ultrasonic power was 320W,the efficiency of microcapsule was 66.01%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第1期268-271,274,共5页
Science and Technology of Food Industry
基金
安徽工程大学青年教师科研资助计划项目(2008rzr006)
关键词
山核桃油
微胶囊
复凝聚法
分子包埋法
walnut oil
microcapsule
complex coacervation method
molecular encapsulation method
